Coming up in a few days is the Muslim festival of EID! For those celebrating, I hope you have a wonderful, fun, food-filled Eid 🙂
And if you happen to be from a South Asian family, your Eid table will definitely have a vermicelli dessert on there!
These thin “noodles” are traditionally boiled in milk with sugar to create a delicious dish similar to rice pudding, known as “seviyan” in Urdu. Seviyan are served both hot and cold for breakfast, and throughout the Eid day. I’ve taken this traditional dessert and given it a twist to create something more trifle-like, and this is my contribution to Eid Eats 2015!
Truth be told, this recipe kind of happened by mistake! I set out to make a custard-ish pudding with vermicelli mixed in. However, when it came out of the oven, the vermicelli had all sunk to the bottom. The result was a sort of soft, spongey base on top of which the vanilla custard had set.
So I went ahead and added a third layer: whipped cream with a generous dusting of cocoa! Whipped cream makes everything better. Fact.
This pudding tastes so good, so decadent, is so easy to make, and is even better the next day!
What is Eid Eats 2015?
I’m excited to take part in this virtual “party” this year! It’s hosted by three bloggers I’ve gotten to know in recent years through blogging, instagram, etc. and I love, love, love their blogs! If you’re looking to expand your recipe-reading, do check them out:
I couldn’t take part in Eid Eats last year as I was pregnant and about to give birth! In fact, tomorrow will be my baby girl Khadija’s 1st birthday. Needless to say, there’ll be a post about that too soon 🙂
The idea behind Eid Eats is to post a recipe evocative of Eid, and we’re all going to post on the same day, making it a sort of virtual Eid party!
I would love to know what desserts are appearing on your Eid table this year. And if you give my recipe a go, do let me know how you find it in the comments below.
Here are some photos of our Eid tables in the past:
Onto the recipe:
Vermicelli Egg Pudding
3 cups of full-fat milk
50g of unsalted butter
3 handfuls of thin vermicelli, roughly broken
1tsp of vanilla bean paste
1 can of condensed milk
3 eggs, beaten
300 ml double cream, whipped
Cocoa powder for dusting
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a large pan, heat the milk and butter together. Once the mixture starts to simmer, throw in the vermicelli and cook for a few minutes. Then, remove from the heat and let it cool down till it is warm to the touch.
Add the vanilla bean paste, condensed milk and beaten eggs, mixing as you do to avoid the eggs scrambling!
Pour the mixture into a pyrex dish (or other suitable baking dish) and bake for approximately 20-30 minutes (start checking from 20 minutes onwards; you want to the custard to have set but not be browning too much).
Remove from the oven and let it cool completely. Meanwhile, whip your double cream (sweetening it if you like; I didn’t). Once the pudding is cold, spoon over the whipped cream, and dust with some cocoa powder.
EID MUBARAK! 🙂